Mmm….. Fish curry. Now this is one comfort food which has kind of become a staple in our home for a Sunday afternoon meal.
It’s super easy to make and not only does it have a mild flavour, but it’s also very light on the stomach.
Well, it’s pretty much a basic fish curry recipe, but the flavours of tamarind and coconut milk take it to another level.
I usually make a fish curry either in Kerala style or Goan style. Both are equally delicious and spicy (of course you can limit the amount of chilli powder according to the level your taste buds can handle). This recipe is my way of preparing the Kerala style “Meen Moilee”.
I usually serve it with steamed rice and some fried Papad.
Cooking Time :- 10-15 mins
500 gms Singhara Fish (Catfish) cut into 2 inch pieces
2 medium onions (grind to a paste)
2 medium tomatoes (grind to a paste)
2-3 pods garlic (grind to a paste)
2-3 tsp Tamarind paste
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 stick of Curry leaves (Kadi Pata)
1 cup thick Coconut milk (first extract)
1 tsp cumin seeds
2-3 tsp oil
Salt to taste
Fresh green coriander leaves for garnish
Clean fish and rub salt. Leave it aside for 10 mins .Wash again and keep aside
Heat oil in a pan
Add cumin seeds. Once they splutter , add onion paste. Stir for 2-3 mins
Add garlic paste. Stir.
Cook till the colour changes to light brown.
Add tomato paste, tamarind paste and all dry spices. Cook for few mins
Add fish, cover and let it simmer on low flame for 10 mins. Add curry leaves. Add salt to taste.
When the fish appears cooked and oil separates , add coconut milk and ½ cup water.Cover and let it boil for 5 mins.
Garnish with fresh green coriander leaves chopped fine.
Serve immediately with steamed rice and fried papad.
Bon Appetit 🙂